Korean Cuisine Gone Global | Celebrity Chefs Judy Joo and Ryu Soo-young with leading scholars

The conference, "Korean Cuisine Gone Global," sought to understand the recent transformation of Korean food from an “ethnic curiosity” into one of the hottest cuisines in the world. Scholars and celebrity chefs shared insights into how food traverses national and cultural boundaries and introduce new directions in the study of food. The three scholars looked at the role of the Korean diaspora in extending and complicating the question of national identity and highlight the role of race, place, and power in the success story of Korean cuisine. The celebrity chefs shared their personal journeys and address questions about what makes Korean food unique, how it has changed over the years, and how they innovate and stay creative.

Welcome Remarks
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Gi-Wook Shin
Director, Walter H. Shorenstein Asia-Pacific Research Center, Stanford University

Session 1: New Directions in Food Studies
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Robert Ku, Associate Professor of Asian and Asian American Studies, Binghamton University, SUNY

Jooyeon Rhee, Associate Professor of Asian Studies and Comparative Literature, Pennsylvania State University

Rebecca Kinney, Associate Professor, School of Cultural and Critical Studies, Bowling Green State University

Moderator: Dafna Zur
Associate Professor of East Asian Languages and Cultures, Stanford University

Session 2: Celebrity Chefs on the Globalization of Korean Food
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Judy Joo, Chef and Entrepreneur

Ryu Soo-young, Actor and Chef (interpreter: Raymond Ha)

Moderator: Soh Kim
Director of Food Design Lab, Stanford University